Eggs are considered a complete source of protein, as they contain all the essential amino acids in amounts needed for human health. They also provide vitamins, minerals, antioxidants, and healthy fats. Just one sizeable hard-boiled egg contains 6.3 g of protein.

There is no nutritional difference between brown and white eggs. The breed of hen that lays the eggs determines the colors, but the eggs’ nutritional value, taste, and makeup are nearly identical.

All types of eggs, regardless of their shell color, have similar nutritional values. Because of that, no one egg is healthier than another based on color alone. Brown, blue, white, green, pink, and cream eggs are virtually identical, nutritionally speaking.

Genetics is the primary reason behind different egg colors. A breed’s genetic makeup determines the color of the eggs it produces. For example, a Leghorn chicken will lay a white egg, whereas an Orpington will lay brown eggs.

Brown eggs are typically more expensive than white ones because the breed of hen that laid them is more costly to raise and care for. The hens that lay brown eggs are typically larger than the breeds that lay white ones, so they require more food and larger quarters to produce the same amount of eggs.

When you’re looking for eggs, consider:

• Grade: The U.S. Department of Agriculture (USDA) provides a grading system to ensure the quality of the eggs.

• Grade AA is typically the freshest and highest quality.

• A grade-A egg is of very high quality.

• Grade B depends on the number of defects and is often used for baking.

• Size: Eggs come in different sizes, from extra large to small. Choose the egg size based on your needs and cooking style. If you’re looking for more protein, choose a larger-sized egg.

• Organic: If the eggs are labeled ‘organic,’ they come from hens not confined to cages and have access to the outdoors. Their diet is organic feed that is free of pesticides or fertilizers.

One large eggs provides:

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